Dinner · American

Garlic Butter Chicken

Name: Garlic Butter Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings (1 chicken breast each)
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total); 2 tablespoons olive oil; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon lemon juice (about half a lemon); 1 tablespoon chopped fresh parsley; 1/4 cup low-sodium chicken broth (optional, to loosen the sauce)

Juicy skillet chicken in a glossy garlic butter pan sauce with fresh herbs.

Garlic butter chicken in a cast iron skillet

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Garlic butter chicken is the recipe to reach for when dinner needs to happen fast but still feel like a proper meal. Chicken breasts are seasoned with paprika and Italian herbs, seared until deeply golden, then finished in a pan sauce of melted butter, plenty of fresh garlic, lemon juice and parsley. The whole thing happens in one skillet in about thirty minutes, and the sauce comes together from the browned bits left behind by the chicken, so nothing is wasted. It is mild enough for children, quick enough for a Tuesday, and flexible enough to serve over rice, mashed potatoes, pasta or a simple green salad depending on what you have in the kitchen.

❤️ Why You'll Love This Recipe

One skillet from start to finish, so cleanup is a single pan.
Ready in about 30 minutes including prep.
The pan sauce uses pantry staples: butter, garlic, lemon and parsley.
Mild, family-friendly flavour that pairs with almost any side.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings (1 chicken breast each)

4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon lemon juice (about half a lemon)
1 tablespoon chopped fresh parsley
1/4 cup low-sodium chicken broth (optional, to loosen the sauce)

👨‍🍳 Step-by-Step Instructions

1
Pat the chicken breasts completely dry with paper towels. If they are thicker than about 3/4 inch, slice them horizontally or pound them to an even thickness so they cook evenly.
2
Season both sides with the paprika, Italian seasoning, salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4
Add the chicken in a single layer, leaving space between the pieces. Cook undisturbed for 5 to 7 minutes per side, until golden brown and cooked through. Chicken is safely cooked at an internal temperature of 165°F (74°C); check the thickest part with a food thermometer.
5
Reduce the heat to medium-low and add the butter and minced garlic to the pan. Cook for 1 to 2 minutes, stirring the garlic and spooning the melted butter over the chicken. Do not let the garlic brown or it will turn bitter.
6
Stir in the lemon juice and, if you want a looser sauce, the chicken broth. Scrape up the browned bits from the bottom of the pan.
7
Remove from the heat, sprinkle with parsley, taste the sauce and adjust the salt. Serve immediately with the pan sauce spooned over the top.

💡 Cooking Tips

Dry chicken browns; wet chicken steams. Take the extra 30 seconds to pat it dry.
Add the butter and garlic only after the chicken is cooked — garlic burns quickly at searing heat.
Let the chicken rest for 3 to 5 minutes before slicing so the juices stay in the meat.
A food thermometer is the only reliable way to judge doneness. Aim for 165°F (74°C).

🔄 Ingredient Substitutions

Boneless skinless chicken thighs work well; add 3 to 4 minutes of cooking time.
Swap the lemon juice for a splash of dry white wine, reduced for a minute before serving.
Use ghee or a plant-based butter for a dairy-free version.
No Italian seasoning? Use 1/2 teaspoon dried oregano plus 1/2 teaspoon dried thyme.

🧊 How to Store

Cool the chicken to room temperature within two hours, then refrigerate in an airtight container with the pan sauce for up to 4 days.

♨️ How to Reheat

Reheat gently in a covered skillet over medium-low heat with a splash of broth or water for 5 to 6 minutes, turning once. In the microwave, cover and heat in 45-second bursts. Reheat until steaming hot throughout, 165°F (74°C).

❄️ Can I Freeze It?

Yes. Freeze the cooked chicken with its sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating; the sauce may separate slightly and will come back together when warmed and stirred.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 395 kcal
Protein: 41 g
Carbs: 2 g
Fat: 24 g
Sodium: 480 mg

❓ Frequently Asked Questions

How do I keep the chicken from drying out?

Even thickness and a thermometer. Pound or butterfly thick breasts, and pull the chicken off the heat as soon as it reaches 165°F (74°C).

Can I use garlic powder instead of fresh garlic?

You can, but the flavour is different. Use 1 teaspoon of garlic powder stirred into the butter, and add it off the direct heat.

What should I serve with garlic butter chicken?

Rice, mashed potatoes, buttered pasta, crusty bread for the sauce, or roasted green beans and broccoli.

💭 Final Thoughts

Garlic butter chicken proves a weeknight dinner does not need a long list of ingredients to taste like something special. Keep the pan sauce recipe in your back pocket — it works just as well over shrimp, salmon or pork.

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